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1/4 cup sweet cream butter
2 cups zucchini, sliced 1 cup whole kernal corn, drained 3/4 cup green pepper strips (thin) 1/3 cup chopped onion 1 tsp. sugar 1/2 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. basil leaves 1/2 tsp. oregano leaves 1/8 tsp. pepper 1 cup tomatoes, coarsely chopped In a 10 inch skillet, melt butter. Add zucchini, corn, pepper, onion
and seasonings. Saute over medium heat, stirring frequently, until vegetables are tender and extra liquid has evaporated (8 to 10 minutes). Gently stir in tomatoes; continue cooking just until hot, yet firm, 2 to 3 minutes. |